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Groestl (Hash)

Groestl (Hash)

  • per 4 persone:

    • 1 kg di patate lesse
    • 150 gr di cipolla
    • 12 fette di pancetta
    • 500 gr di carne lessa o arrosto
    • 100 gr di burro
    • sale e pepe
    •  

Peel the onions, sauté in butter in a skillet, add the sliced potatoes, the bacon and diced meat.

Season with salt and pepper, cook until crunchy.  

BEST CHOICE OF WINE: Trentino DOC Marzemino Superiore d’Isera

Recipes

Veal cheek with Teroldego flavour

Main courses and side dishes

Basini di Trento (Trento kisses)

Sweets

Caronzie de Caran (Special flour ravioli)

First courses

Sweets

Ravioli with dandelion

First courses

First courses

Sweets

First courses

Cream of squash and Cuor di Fassa Cheese

First courses

Pumpkin Spätzle -Tyrolean glutenfree dumplings

First courses

A “crazy” strudel

Sweets

Krapfen

Sweets

Potato fingers with char and dandelion

Starters

Squash and Ricotta Gnocchi

First courses

“Carne salada” meat rolls with fresh goat cheese

Starters

Apple and Yogurt Cake

Sweets

Apple Torte

Sweets

Starters

Toséla cheese petals with Carne Salada tartare

Starters

Fiemme Beer Cake

Sweets

Potato, apple and smoked trout composition

Starters

Pria de Manz (Beef stew)

Main courses and side dishes

Polenta and Tosèla cheese

Main courses and side dishes

Sweets

First courses

Roses of Apples

Sweets

“Pan de sorc” sweet bread

Bread

Main courses and side dishes

Main courses and side dishes

Cheese “Canederli” (Bread Dumplings)

First courses

Sweets

Main courses and side dishes

Sweets

Homemade butter

Sweets

Gluten-free Canederli (bread dumplings)

First courses

First courses

Le pape (Polenta with porcini mushrooms and Lucanica sausage)

First courses

Bread with natural yeast and stone ground flours

Bread

Buckwheat Cake

Sweets

Alpine summer pasture on your plate

Starters

Mardi Gras fritters with apples and raisins

Sweets

Peta de pan e formai (Bread & Cheese Peta)

Starters

First courses

Cher de Fascia bread dumplings on walnut cream sauce

First courses

“Brazedèl”

Sweets

Puzzone cheese and Buckwheat flour fritters

Starters

Squash and Amaretti Cake

Sweets

Zelten di Natale (Christmas Zelten)

Sweets

Main courses and side dishes

Strauli or Fortaie

Sweets

Cornmeal and honey biscuits

Sweets

Crepes with nettle sprouts

First courses

Frollini with Val di Fiemme Saffron

Sweets

San Giovanni Cake

Sweets

Potato dumplings with Puzzone di Moena Cheese

First courses

Salad with Zambana asparagus, walnuts and Vezzena

Starters

Apple “Peta”

Sweets

“Castagnaccio” (Chestnut Flour Cake)

Sweets

Sweets

Easter Ham

Starters

Gingerbread biscuits

Sweets

“Brazedèl di Capodanno” (New Year’s Doughnuts)

Sweets

First courses

Elderberry and Honey Parfait

Sweets

Elderberry syrup

Drinks

First courses

Potato, apple and Speck salad

Starters

First courses

Sweets

Main courses and side dishes

Sweets

Main courses and side dishes

Sweets

Starters

Sweets

Confit

Starters

Crofeni with zuzèl and poìna

First courses
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